Alfredo Sauce

Ahhh, Alfredo sauce. I used to be a sauce-from-a-jar kinda gal, you just crack open a bottle, heat it up, and yum yum in the tum. Then I found this recipe. Now, I refuse to eat Alfredo sauce out of a jar unless I’m in some very odd and dire circumstances. This recipe is too quick, easy, and delicious to go back now. But it’s also very rich. So, a little goes a long way, even though that doesn’t stop me from loading up my bowl. I prefer to eat in ignorant bliss, then sit there moaning loudly, rubbing my all too-full belly for the rest of the night. Okay, enough talk, let’s get to cookin’, I’m making myself hungry.

Ingredients:

  • 2 garlic cloves (but don’t feel limited by the number 2, you add as much love as you need to)
  • 1/4 tsp salt (I just shake it like a salt shaka, measuring is a little over-rated here)
  • 1/4 tsp pepper (see comment above, except, peppa shaka)
  • 1/2 cup butter, I prefer salted
  • 2 cups heavy cream
  • 1 1/2 cups grated or shredded Parmesan cheese (I am certainly not limited by the 1 1/2 count here, I add as much as my little heart desires, probably closer to 2 cups)

Instructions:

  1. Over medium heat melt butter. Add garlic, heavy cream, salt, and pepper.
  2. Bring to low boil, then reduce heat and simmer for about 8 minutes.
  3. Remove from heat and slowly add cheese, stirring the whole time.
  4. Return to stove, turn heat to low, and cook for 2 to 3 minutes, stirring constantly. **This is where I went astray last time I cooked this. It wasn’t thickening like I thought it should, so I went to add more cheese and accidentally dumped, um, more than intended into the saucepan. So, the sauce was more rich than normal. If your sauce isn’t thickening, just leave it on heat and let the heat do the magic. Unless you’re into that “holy shit that’s cheesy” thing, then go ahead and accidentally dump an extra 3/4 of a cup into the sauce.

Notes:

This really is one of my favorites, the only downside is it doesn’t reheat well. I mean, I do it anyway, but the butter oils off and it’s not very pretty. Plus, when you add too much cheese (this is probably the only time I’ll say there was ever “too” much cheese), it becomes so thick you can’t spoon it out of the bowl very well once it’s gotten cold. But, a fantastic and easy dinner idea, that can be put on just about anything. The last time I made this I used cauliflower gnocchi from Trader Joe’s. I love gnocchi, and the fact that there was cauliflower in it made me feel less guilty about the rich dinner. I don’t think it negated the calories in anyway, but the point is I felt better about the whole thing (currently laughing at myself). *Comment on the TJ Cauliflower Gnocchi: not bad, but not exactly gnocchi either. Texture was very similar, but a little different aftertaste. We also cooked some jumbo prawns and added those. I have been buying frozen shrimp at the store, why did no one tell me I was severely missing out? I mean, I grew up on the coast, I should know this, but regardless, I am here to tell you: BUY THE FRESH SHRIMP/PRAWNS. Jared was the real star here because he made the executive decision and came home with the fresh prawns. I sauteed the prawns first, put them aside, started the sauce, started the gnocchi, then added it all together at the end.

PS. This pairs really well with a bottle of wine. A bottle to yourself, everyone else can fend for themselves, no need to share that love.